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Pumpkin oatmeal cookies recipe card – high-protein healthy dessert with full nutrition facts and ingredients

Pumpkin Oatmeal Cookies

Soft, cake-like pumpkin cookies made with oat flour and pumpkin puree, topped with a spiced cream cheese frosting. Naturally sweetened with maple syrup for a healthier snack or dessert.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 20 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Video Notes

Ingredients
  

Cookies
  • 2 cups oat flour
  • 3/4 cup pure pumpkin puree
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
Cream Cheese Frosting
  • 4 ounces cream cheese
  • 1 tablespoon maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Directions
 

  1. Preheat your oven to 350°F.
  2. If desired, prepare the cream cheese frosting by mixing all of the ingredients in a bowl until smooth. Then refrigerate until you’re ready to use it on the cookies.
  3. In a large bowl, combine all of your dry ingredients and mix everything together.
  4. In a separate bowl, mix all of your wet ingredients together.
  5. Add the wet ingredients into the bowl with the dry ingredients and mix everything together until combined.
  6. Take out a baking sheet and line it with parchment paper.
  7. Add your mixture onto the baking sheet, spreading it out evenly.
  8. Using a cookie scoop or a measuring spoon, scoop about 1-2 tablespoons of your mixture and place on the baking sheet. Repeat until you’re out of your mixture.
  9. Bake on 350°F for 12-15 minutes.
  10. Let them cool completely on a wire rack (with the parchment paper on) for at least 15-20 minutes to let them firm up. This is recommended so the frosting doesn’t melt on warm cookies.
  11. Once cooled, frost your cookies and serve. Enjoy!

Video

Notes

Store in an airtight container at room temperature for 2-3 days. You can also substitute honey for the maple syrup if preferred.